Strawberry-Rhubarb Pie

This was my first attempt at making anything with Rhubarb but it came out Delish, and it's very, very simple. I did cheat a little and use a store bought crust instead of making my own but I'm out of baking supplies and don't want to restock before the move. Hmmmmm, maybe that's why it was so simple..LOL
note*** I did prep the rhubarb... take a veggie peeler and run it down the sides of the rhubarb. Like Celery, rhubarb has a kind of stringy outer layer. It comes off very easy with a peeler.

Ingredients:
Store bought Pie Crust

1 pound rhubarb, cut into 1/2 inch (1.5 cm) pieces

1 pound Fresh strawberries, cut into 1 1/2 inch (4 cm) pieces
3 tablespoons cornstarch
3/4 cup granulated white sugar
1/4 teaspoon ground cinnamon
1 teaspoon fresh lemon juice
2 tablespoons butter, cut into small chunks

Preheat the oven to 400 degrees. Place 1 pie crust in the bottom of the pie pan and tap it in until it hugs the pan. Place the pie pan in the fridge while you prepare the filling.
In a large bowl combine rhubarb and strawberries. In a smaller bowl combine the cornstarch, white sugar, and cinnamon. Take 2 tablespoons of the sugar mixture and spread it over the bottom of the crust. Take the remaining sugar mixture and pour it over the strawberry -rhubarb mixture, mix gently to combine.
Pour the filling into the pie-pan and cover with the top crust. Pinch the edges of the crust together, then cut slits (about 4) in the top of the crust to allow air to vent during baking. Sprinkle the top of the crust with lemon juice. Take foil strips and cover the edges of the pie.. this will keep the edges of the crust from cooking faster and burning while the pie bakes.
Put the pie in the preheated oven. Allow to bake for 30 min, then remove the foil strips and allow to bake for another 10 to 15 minutes or until rhubarb is tender. Allow to sit until cool.... filling will thicken as it cools.